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Miso - Pâte de Soja Rouge 500 g Namikura
Ajoutez une riche saveur d'umami à vos plats avec ce miso japonais haut de gamme. La pâte miso rouge est préparée en fermentant des fèves de soja avec du riz pendant six mois, pour produire une profonde saveur d?'umami idéale pour aromatiser les braisés et les ragoûts. Namikura est un producteur familial japonais depuis cinq générations. Une addition formidable aux glaçages pour le flanc de porc ou les marinades, avec de l'ail et du gingembre. Incorporez-la dans une sauce qui mijote pour les champignons et les légumes racines.
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Ingredients
Soja fermenté, riz, eau, sel de mer, koji
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- AUTHENTIC JAPANESE FLAVOR: This miso paste brings the rich, savory taste of traditional Japanese cuisine right into your kitchen, perfect for adding depth to your soups, marinades, and stir-fry dishes.
- VERSATILE INGREDIENT: Namikura Red Miso Paste is a versatile pantry staple that can be used in a wide range of recipes, from main dishes to desserts.
- HIGH-QUALITY PRODUCT: Produced by Namikura, a respected name in Japanese food production, this miso paste maintains a high standard of quality and flavor consistency.
- EASY TO USE: Whether you're a beginner cook or a professional chef, this miso paste is simple to incorporate into your cooking, making it easier to create delicious, flavorful meals.
- RICH IN PROTEIN: Miso paste is a good source of protein and other essential nutrients, making it a nutritious addition to your meals.
Add a spoonful of rich umami flavour to cooking with this premium Japanese miso. Red Miso Paste is made by fermenting soybeans with rice for six months to produce a deep, rich umami flavour and a brownish-red colour that's ideal for flavouring braises and stews. Namikura is a family-owned, fifth generation Japanese producer of miso that is highly-regarded for its texture and flavour. A terrific addition to dark glazes for pork belly or marinades, with garlic and ginger, for grilled steak. Stir it into the simmering liquid for mushrooms and root vegetables. Refrigerate after opening.